Peanut Butter Cheesecake

Rich and creamy without being overly sweet, this cheesecake is perfect for all chocolate and peanut butter lovers!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 805 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup smooth peanut butter
• 4 (8 ounce) packages cream cheese, softened
• 5 large eggs, at room temperature
• 1 (8 ounce) package semisweet chocolate chips
• 0.5 cup heavy whipping cream
• 0.5 cup unsalted butter, melted
• 2 (10 ounce) packages creme-filled chocolate sandwich cookie thins (such as Oreo
• 1.5 cups dark brown sugar
• 1 (8 ounce) package miniature chocolate-covered peanut butter cups (such as Rees

Recipe Instructions

Step 1

Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.

Step 2

Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.

Step 3

Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.

Step 4

Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.

Step 5

Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.

Step 6

While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.

Step 7

Place in the refrigerator to chill for at least 2 hours before serving.